How To Debone And Cook A Pigs Head. TheScottReaProject

Tete De Porc Farcie. A Stuffed Pigs Head.I Show How To Completely Bone A Pigs Head.Then stuff it,tie it cook it,then press it to make this stunning French classic.It truly is an amazing dish,that tastes divine.This is Charcuterie at its best.Nose to tail butchery/cookery, using every thing but the squeal.
Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[@axlerod494]

I am a American butcher and I make my staff watch your videos because you are spot on man and we are know over filled with orders after adopting your way of butchering. thank you for the videos

[@zjonathonlower]

“What’s not to love? It’s a pigs head with sausage and herbs.” Basically words I live by.

[@sesquashtwo]

As you cut off the ears, that pig's eyes were conveying, "I'm not too sure....about this.....".... I remember an old Cajun Chef once say, "..the only thing we do NOT use from the pig...is its squeal!"

[@jerryseinfield]

Great job but you are far to careless when it comes to knife safety. Deep hand /nerve cuts can take months to heal , if ever ! Wear a glove on your left hand ! I know of a butcher who cut his hand through the back of his thumb joint , nerves cut , would not heal properly , had several operations to correct , still not right , put him out of the industry in the end .

[@ZeddPlay]

That guy just sticks his fingers into a boiling pot and doesnt even flinch. Thats hardcore.

[@harryberlouis2052]

My grandfather use to make this when I was little. I’ll make it soon for my grand children.

[@MaddenManification]

Man, what an effort. Thanks for sharing. Just ordered an old Meat Press. Now I"m calling the butcher for a pig's head. There's a restaurant in Chicago called "Girl and The Goat" and she has an appetizer called Pigface. They pan sear the slices and serve them with mustard, cornichons and pickled vegetables. I so want to do this. Thanks Mr. Rea.

[@Sokolva]

For some reason, when you started cutting the head at the end after it had been pressed, it made my eyes tear up. The pride you took in your work, the way the meat came out, the old press, it reminded me of this quote from a book by Edith Nesbit: "it had been made in the days when men sang over their work and put their hearts into it, so that the things they made were strong." If only things were still made like this, more often. I feel like great damage has been done, or something very important was lost by my generation and even the ones before it, young people who grew up on only meat made and processed by large corporations, and not just the meat, but everything else, until they no longer remember how to make these things and would even look at them as disgusting or strange. I want to change that, which is why I am so fascinated by your videos, even as someone who grew up during this recent time, when it is so hard to find food like this, or even impossible, unless you cook it yourself. I want my one day children to get to eat food like this. Thank you for keeping tradition and knowledge alive, and instilling it to people like this.

[@oldsoulhomestead89]

I’m so glad I found this video. I’m British but live in America now and Ive had sheep’s head dishes before but never pigs. I noticed walmart has started selling pigs heads and they are pretty reasonably priced at 97c/pound but I was unsure about what to make with one. Since lunch meats are sooooo high priced these days I might give something like this a go. I don’t have a press of any kind though but might could make one out of a loaf pan, some wood and some G clamps…I think it might work. I bet this is good in a hearty sandwich with some sliced pickled beets.

[@pasteycracker]

I love to rip apart people on KZbin for their terrible per/cooking practices. Honestly, I spend far too much time do so. That being said, this is a fantastic video. No bs, proper prep, proper cook. It's nice to find someone who isn't full of sh*t. Good job, I will be stealing this routine.

[@cathycurry1]

I really appreciate the time, effort and detail that you put into your videos. I also appreciate how you use every bit of the animals you prepare. Thank you for the priceless information!

[@jackgriffith9229]

People!

[@thom2967]

I've only just started watching this channel, and it earned an instant subscription! I'll admit, I did shy away at the thought of eating any part of a pigs head, but having seen the magic Scott has worked previously, I knew it would be worth a go. I can honestly say I'm in awe! Think I'll go get myself a nice pigs head now!

[@CryptoidEngine]

Wow... I never realized just how much meat was on

[@NHPsychoticGoat]

That looks so amazing. And I can almost remember the taste. Brings back days of my grampa n grammy. Thank you so much!!

[@kyproset]

My god, this is amazing. I'm saving the video to do this next winter. Thank you for opening my eyes up.

[@jasonclark8881]

I was surprised at how it came out and it made my mouth water. Thank You for this fantastic video and hope to one day make this myself.

[@soapzaj8254]

Beautiful dish Scott. I appreciate your time in making this meal.

[@Robbaz]

Would love to give that a taste!

[@traveller4738]

I don’t know why, but dealing with the head of any animal is very difficult. This looks amazing and what a great video. I’ve tried several of your recipes and find them easy to follow. Thanks mate.